Bushra Griffith
Provolone cheese is a semi-hard Italian cheese made from cow's milk. It is a pulled-curd cheese, which means that the warm curds of cheese are pulled into elastic bands of cheese. The cheese is then formed into wheels, brined in a salty bath, and aged. Provolone is often described as having a mild, buttery, or sharp, slightly spicy flavor. However, some people find that provolone cheese has a rancid taste. This could be due to old cheese, but there is also a scientific explanation for why provolone may taste this way without having gone bad. The flavor of provolone cheese is influenced by the ingredients used, the region they are from, enzyme use, and the aging process.
| Characteristics | Values |
|---|---|
| Taste | Mild, buttery, sharp, slightly spicy, salty, strong |
| Type of Cheese | Semi-hard, pulled curd, pasta filata ('stretched-curd') |
| Texture | Creamy, smooth |
| Aroma | Strong, pungent, sour, buttery |
| FFA Content | Higher FFA content than Mozzarella, lower than Romano |
| Ingredients | Cow's milk, enzymes (animal-based or non-animal-based) |
| Aging Process | Minimum of 4 months, up to 3 years |
| Region | Originated in Campania, Italy; Northwestern Italy is the main production region now |
| Serving Suggestions | Melted, room temperature, with spicy sopressatas, olives, roasted red peppers, or pickled vegetables |
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What You'll Learn
The type of provolone cheese
Provolone is an Italian semi-hard cheese made from cow's milk. It is an aged pasta filata or 'stretched-curd' cheese that originated in the Campania region near Vesuvius, where it is still produced in pear, sausage, or cone shapes. The term provolone means 'large provola' and appeared around the end of the 19th century when it started to be manufactured in southern Italy. The smaller-sized variant is called provola and comes in plain and smoked varieties.
There are two defining types of provolone, each with a distinct flavour: Provolone Dolce, which is typically aged for two to three months and has a mild, sweet taste, and Provolone Piccante, which is aged for at least four months and has a very sharp taste. The longer ageing time of Provolone Piccante results in a sharper flavour. The distinctive piquant taste of Provolone Piccante is produced with lipase (enzyme) derived from goats, while the Dolce version uses calf's lipase.
The flavour profile of provolone cheese can vary based on the ingredients used, the region they are from, enzyme use, and the ageing process it has undergone. Authentic provolone cheese has a strong scent that correlates with its strong flavour. One of the most authentic types of provolone cheese is Provolone del Monaco, which must be aged for at least six months and has a pungent, sour, and buttery aroma.
Provolone is often described as having a mild, buttery, or sharp, slightly spicy flavour. It is great—and more intense in flavour—when melted. It is commonly used in hoagies, casseroles, panini, pizza, and baked pasta dishes. In the North of Italy, where it is most popular, it is considered a table cheese and is often paired with big, Northern Italian reds.
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The aging process
The longer aging time results in a sharper flavour. Provolone Dolce, which is aged for two to three months, has a mild and sweet taste. On the other hand, Provolone Piccante, aged for more than four months, has a very sharp taste. The distinct piquant taste of Provolone Piccante is produced using lipase, an enzyme derived from goats. The Dolce version, however, uses calf's lipase, resulting in a milder flavour.
The action of lipases on long-chain fatty acids during the aging process produces short-chain fatty acids, which contribute to the aroma of the cheese. Higher concentrations of these fatty acids can result in a stronger aroma, which may be considered pleasant or unpleasant.
Additionally, the region where Provolone is produced can influence its taste due to variations in ingredients and manufacturing methods. For example, American producers may use non-animal-based enzymes to create a vegetarian-friendly option, resulting in flavour differences compared to traditional Italian Provolone.
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The ingredients used
The two main types of provolone cheese are Provolone Dolce and Provolone Piccante, each with distinct flavours resulting from different ingredients and ageing processes. Provolone Dolce is typically aged for two to three months, resulting in a mild, sweet taste. On the other hand, Provolone Piccante is aged for a minimum of four months, sometimes up to three years, yielding a sharper, more intense flavour. The distinctive piquant taste of Provolone Piccante is achieved using lipase, an enzyme derived from goats, while Provolone Dolce uses calf's lipase for a milder flavour.
The flavour of provolone cheese can also be influenced by the region from which the ingredients originate. For example, the grasses cows graze on can vary across regions, impacting the taste of the milk used in cheese production. Additionally, the use of enzymes in the cheese-making process can affect the flavour. Enzyme technologies react with carbohydrates, proteins, and fats during ageing, contributing to the unique flavours of different cheese types.
The ageing process is crucial to developing the flavour of provolone. During ageing, free fatty acids (FFA) are released through fat breakdown or lipolysis, directly impacting the flavour profile and intensity of the cheese. Studies have shown that the flavour intensity of provolone cheese increases with higher concentrations of short-chain FFAs. However, flavour quality can vary, and provolone with lower FFA concentrations may lack the full, desired flavour profile.
While provolone cheese is typically associated with Italian cuisine, the quality and flavour can vary depending on the region in which it is produced. Chain stores and pre-packaged, pre-sliced provolone are often criticised for their lack of flavour compared to authentic provolone found in Italy.
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The region it's from
The region from which provolone cheese is sourced can significantly impact its taste. The original provolone cheese comes from Italy, with two distinct PDO-protected varieties: Provolone Valpadana and Provolone del Monaco. Provolone del Monaco, aged for at least six months, has a pungent, sour, and buttery aroma.
In contrast, the United States also produces a version of provolone, typically aged for a shorter duration, resulting in higher moisture content. This variation in aging time and ingredients used contributes to differences in flavour between the Italian and American versions.
The use of enzymes also plays a role in the taste of provolone. For example, American producers may opt for non-animal-based enzymes to cater to vegetarian consumers, resulting in a milder flavour profile. On the other hand, Italian provolone may use lipase derived from goats, contributing to a spicier flavour.
The region's ingredients and production methods can also influence the taste of provolone cheese. For instance, the type of milk, bacteria, and ageing process used can create unique flavour profiles. Some regions may use traditional methods that impart a distinct character to their provolone cheese.
Overall, the region of origin plays a crucial role in shaping the taste of provolone cheese, with Italian provolone known for its stronger, more complex flavours and American provolone tending towards milder, less pungent characteristics.
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The manufacturing methods
Provolone is a "pasta filata" cheese, which means it is a stretched curd cheese. It is typically made in Northern Italy, and there are two varieties: sweet or spicy. The original provolone is aged for a short time, while the piccante version is aged for a long time. The length of aging significantly influences its flavour; the longer it ages, the more pronounced and complex the flavour becomes. The temperature at which the provolone is stored also plays a part in its taste. Exposure to high temperatures can cause a detrimental effect on the cheese.
The type of milk used in provolone production can also influence its taste. American provolone, for example, is made with lower-quality milk, which can result in a bitter aftertaste. Additionally, some American provolones use lipase, an enzyme that can give the cheese a strong flavour early in its maturation. However, lipase has been known to contribute to an unpleasant taste, reminiscent of baby vomit.
The process of making provolone cheese is a delicate balance of ageing, temperature control, milk quality, and enzymatic reactions. These factors collectively contribute to the final flavour profile and texture of the cheese.
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Frequently asked questions
The taste of provolone cheese varies based on the ingredients used and the aging process. The provolone cheese sold in delis is usually bland and rubbery. To taste good, provolone cheese should be consumed at room temperature or melted.
Provolone cheese is an Italian semi-hard cheese made from cow's milk. It is supposed to have a mild, buttery, sharp, or slightly spicy flavor.
The ingredients used, such as the region they are sourced from and the enzymes used, as well as the aging process, all impact the taste of provolone cheese.
Provolone cheese can be aged for as little as two to three months for a milder taste or for over four months to three years for a sharper flavor. The aging process also affects the aroma of the cheese, with higher FFA concentrations resulting in stronger aromas.
